An American original, Coupole is named for its shape, which looks like a snow covered dome. Coupole combines the French cheese technology of Vermont Creamery's Bijou and Bonne Bouche. In the landscape of cheese varieties, it stands out as a distinct goat cheese. It can easily be cut in wedges and still remain standing.

Coupole is made with the same recipe as the Bijou. After pasteurization, the milk is set for maturation/coagulation for 24 hours. The curd is then drained into cheese cloth overnight. On the third day the "pre-drained" curd is used to make Coupole. Using a unique form, the Coupole are shaped by hand with a sprinkle of ash on the top. After a day in the drying room, they are moved into the aging room to allow the rind to develop, which creates wrinkles around the sides of the cheese.

This cheese has a unique shape and appearance that makes it perfect for a cheese board. Coupole is milder than the Bijou and Bonne Bouche. The texture is dense and very creamy and the rind is sweet with a yeast flavor that increases as the cheese ages. Coupole reaches its maturity after 45 days and there is a fabulous contrast between the strong ripened flavor of the rind and the delicate fresh taste of the pate with notes of fresh flowers, citrus, and hazelnuts.

Even those that don't like goat cheese will adore this one. Has a slight earthy taste. Two layers hidden in a great rind. The longer you wait... the tastier it gets. You won't be able to resist eating it ALL in one serving!

By Kimfrom Burlington VTon May 18, 2011

DELICIOUS

This cheese was delicious and can not say enough good things about it! Keep up the excellent work at the creamery!